Saralee/de N.v.

E H Rusche

Jan Anne Muis

Adrianus Petrus Matthijs Van Straten

A J Oude Wahsink

Willem Nanko Mels

According to the method for preparing frothed milk or caf&eacute; cr&egrave;me, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or caf&eacute; cr&egrave;me.

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Nieuwegein, Netherlands

E H Rusche